| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Casseroles, Mexican |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Rice, long grain |
| 1/4 |
c |
Red Pepper, chopped |
| 1/2 |
ts |
Salt |
|
|
Ds Cayenne |
| 2 |
c |
;Water, boiling |
| 2 |
ts |
Chicken broth granules |
| 3/4 |
c |
Frozen peas & carrots; thawed |
| 1 |
sm |
Tomato; peeled, seeded, chopped |
INSTRUCTIONS
YIELD: 4 SERVINGS
Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and
red pepper; saute until onion is limp & rice is opaque. Add salt, cayenne,
water and chicken broth granules; cover. Cook 20 minutes or until liquid is
absorbed. Add peas & carrots and tomato; cook, stirring, just until
vegetables are heated through. Serve rice immediately.
Submitted By LINDA.MAGEE@SALATA.COM (LINDA MAGEE) On 12 OCT 1995
091709 ~0500
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“Famous last words: I did it my way”